Process of making animal food.



R.STOGK. I PROCESS OF MAKING ANIMAL FOOD.

APPLICATION FILED SEPT. 22, 1910.

Patented May 2, 1911.

(Z Z i l M 377 mzfmt W ROBERT STOCK, OF SILVER CREEK, NEW YQRK.

PROCESS OF MAKING ANIMAL FOOD.

Specification of Letters Patent.

Patented May 2, 1911.

Application filed September 22, 1910. Serial No. 583,171

To all whom it may concern:

Be it known that I, ROBERT Sroox, a citi- .cen of the United States.residing at Silver Creek, in the county of Chautauqua and State of NewYork, have invented new and useful Improvements in Processes of MakingAnimal Food, of which the following is a specification.

This invention relates to a process for producing a food for animals andparticularly for horses and cattle.

The object of the. process of this invention is the production of a foodfor this purpose which is richer in nutritive value than the foodsheretofore in use, which is predigested so that it is easily assimilatedby the digestive system, and which is sterilized so that it is free frombacteria and other elements which cause colic and other ailments.

In this process of producing animal food 'a plurality of differentgrains such as oats,

wheat, rye, barley and malt are first separately ground and then mixedwith water and yeast in a primary mixing machine to produce a dough.grains, water and yeast have been thus mixed the same are permitted toferment about four hours. After this mass has fermented, previouslyground flax seed and corn and also a quantity of molasses are added tothe same and mixed therewith to produce a dough of medium, hardness andthen this new mass is allowed to ferment about twenty minutes. beencompleted the dough mass is now divided into small pieces by anysuitable means and then dried for a period of about twentyfive minutesat a temperature of about three hundred and fifty degrees, Fahrenheit,for the purpose of thoroughly sterilizing the product. 'The same is nowready for consumption and may be dispensed to'the trade either loose orin packages. The animal food produced 'by this method will not get moistnor musty when exposed to the ordinary temperature.

Various means may be employed for practicing my process butpreferablythe apparatus which is shown in the accompanying drawing which is avertical section of the mill equipped for practicing my invention.

In this drawing A represents the Walls, a, a a a a the several floorsand a the roof of a building which houses the apparatus above referredto.

After these ground This second fermentation having In the uppermoststory of the building above the floor aare arranged a plurality ofstorage bins or hoppers B, B B B B B, B inwhich the different grainssuch as flax seed or linseed, oats, wheat, rye, barley, malt and cornare stored. These grains are elevated from the ground floor to theuppermost story by means of an elevatorC such as shown or of othersuitable construction and then delivered from the upper end of theelevator to the respective bin by a horizontal conveyer D which may beof the screw type, as shown, or of any other suitable form. Below theseveral grain hoppers or bins are arranged a plurality of grain weighingscales 6, e e e e,.e e, each scale being arranged toreceive the grainfrom one of the hoppers and discharge the same into one of the grindingmachines 7, f f F, f", F, having their inlets arranged respectivelybelow the outlets of said scales and adapted to receive the particulargrainstherefrom and grind or pulverize them individually.

. The ground oats, wheat, rye, barley and malt which escapes through theoutlets of the grinding machines B B are discharged into the receptacleG of a primary mixing machine which is arranged on the fourth floor ofthe building and which may be of any suitable construction. After thelast mentioned ground grains have been delivered into the receptaclethere are added to the same water of a comparatively warm temperature bymeans of a pipe 9 and also a quantity of yeast and then the mass isthoroughly mixed to' form a dough. This dough is then permittedtoferment, preferably in the receptacle G, for a period of about fourhours. After such fermentation the dough mass is discharged from theprimary mixing machine through the movable bottom 9 thereof into thereceptacle H of a secondary mixing machine. While the dough is in thelatter there are added to the same a quantity of the oil meal producedby grinding of fiaxseed or linseed and corn meal produced by grindingcorn, these meals being conducted from the outlets of the grindingmachines f, f into the secondary mixing machine. A quantity of molassesis also added to the same, this molasses being delivered from a tank Iby a nozzle 2' into the secondary mixing chamber. After being thoroughlymixed in the latter, so that it is comparatively hard the dough masscontaining the added ingredients and while still in ing an inlet m inits to the secondary mixing machine is permitted to ferment again for aperiod of about twenty minutes after which it is discharged through themovable bottom h of the secondary mixing chamber into a dividing machineJ which operates to cut or divide the dough into small particles. Fromthe outlet of this dividing machine these small particles of dough aredelivered into an oven in which the same are dried and sterilized at atemperature of three hundred and fifty degrees, Fahrenheit, for a periodof about twenty five minutes. This oven may be variously constructed butpreferably comprises a casing composed of inner and outer shells in, kwhich are' separated from each other to form an intervening air space Z,and havfor receiving the dough particles to be dried and an outlet nnear its bottom through which the dried material may be removed from theoven, a plurality of superposed horizontallymovable endless belts oraprons 0 arranged within the casing and moving alternately in oppositedirections, and the uppermost apron receiving the material from thedividing machine and each apron delivering the material upon the nextlower one which moves in an opposite direction, while the lowermostapron delivers the dried material into a receptacle 3), or elsewhere,and a,heating means such as gas burners g or steam coils g arranged inthe casing below the aprons. After the material has been dried andsterilized in the oven the same may be packed ready for use.

In its finished condition this animal food comprises about seventy fourper cent. of grains, eight per cent. of water, fifteen per cent. ofmolasses and three per cent. of yeast. It is easil digested by reason ofthe thorough steri izatlon of the same, it is relished by animals onaccount of the greater amount of sugar which 'it contains, and thethorough elimination of all disease breeding germs reduces thepossibility of colic or other digestive disorders to, a minimum, therebrendering the same preferable to'the anima foods heretofore used.

I claim as my invention:

1. The herein described process of producing animal food consisting inmixing a quantity of ground grain with water and yeast to form a dough,and permitting the same to ferment, a comparatively long time then addina further quantity of ground grain and a so a quantity of molasses tosaid dough and again permitting the same to ferment a comparatively.short time, then dividing the dough into small particles, and thendrying said particles.

2. The herein described process of producing animal food consisting inmixing a quantity of ground grain with water and yeast to form a doughand permitting the same to ferment about four hours, then adding afurther. quantity of ground grain and also a quantity of molasses tosaid dough and again permitting the sameto ferment about twenty minutes,then dividing the dough into small particles, and then drying saidparticles at a temperature sufliciently high to sterilizethe same.-

3. The herein described process of producing animal food consisting inmixing a quantity of ground grain withwater and yeast to form a doughand permitting the same to ferment about four hours, then adding afurther quantity of ground grain and also 'a quantity of molasses tosaid dough and again permitting the same to ferment about twentyminutes, thendividing the dough into small particles, and then dryingsaid particles.

4. The herein described process of producing animal food which consistsin mixing ground oats, wheat, rye, barley and malt with water and yeastto form a dough and permitting the same to ferment about four hours,then adding oil meal and corn meal and molasses to said dough and againpermitting the same to ferment about twenty minutes, then dividing thedough into small particles, and then drying said particles.

5. The herein described process of producing animal food which consistsin mixing ground oats, wheat, rye, barley and malt with water and yeastto form a dough and permitting the same to ferment about four hours,then adding oil meal and corn meal and molasses to said dough and againpermitting the same to ferment about twenty minutes, then dividing thedough into small particles, and then drying said particles, said mixturecomprising approximately seventy four per cent. of grain, eight percent. of water, fifteen per cent. of molasses and three per cent. ofyeast.

Witness my .hand this 17th day of Soptembei', 1910.

ROBERT STOCK. Witnesses:

THEO. L. PoPP,

AN NA ,HEIGIS.

